How to make the perfect picnic

All cheeses taste better when served at room temperature, with most benefiting from at least an hour out of the fridge. Properly served cheese has better texture and the flavours will be more pronounced and complex. So the time you spend in transit, as well as the time spent luxuriating on the grass, is time well spent for your cheese.

Bring a lovely British cheese, such as Davidstow Cheddar from Cornwall – it will stand up well to the journey and its robust, full flavoured and creamy notes work well with a wide range of accompaniments. Alternatively, bring a young goat’s cheese or matured blue from one of the nation’s wonderful traditional dairies. And if you can’t decide, bring a platter!

For accompaniments, try these Pumpkin seed and thyme oatcakes, or other flavoured crackers for something to pile the cheese on. For a little added piquancy, Anna Hansen’s Gooseberry chutney is a good choice.

Dishes with cheese as a key flavouring are ever popular, so these Cheese straws by Nathan Outlaw or his Cornish Cheddar scones with pickled celery and grilled figs should travel and serve well.

Pastries, pies, tarts and quiches are excellent too. This Pork pie from Paul Foster is a classic choice or for a vegetable-focused option, this Asparagus and chervil quiche is also highly recommended. Scotch eggs have been popular on picnics since the Victorian era and are currently enjoying a renaissance. Try quail scotch eggs for something dainty, or for something a little different but equally picnic worthy, these Smoked mackerel scotch eggs with tartare sauce by James Mackenzie. And if you can’t decide between making pork pies or scotch eggs, this Sausage and egg picnic pie will satisfy both cravings.

Hearty grain-based salads, or those not centred on delicate, leafy greens, will survive higher temperatures better, so are the top choice for picnics. This Salad Niçoise with its tuna, soft-boiled eggs and sturdy vegetables is a great choice, or this Tomato, borlotti bean and goat cheese salad – both will still taste great, or even better, eaten in the sun.

If serving a dressed salad, store the vinaigrette separately and add to the dish when ready to eat – this will minimise sogginess and stop your fresh ingredients wilting on the journey. Clean jam jars are great for storing and shaking dressings.

No picnic would be complete without a beautiful loaf of bread. This Two Chefs ale bread goes fabulously with cheese, as does this Onion bread.

Butter is not easy to transport on a hot, picnic-worthy day, but it elevates a hunk of good bread to something magnificent. Wrap as much butter as you think you’ll need in well-chilled lettuce leaves to keep it sweet and fresh.